Add all of the ingredients to the slow cooker, except the parmesan cheese, and stir to blend the flavors. If using fresh basil, DO NOT add it until the end.
2.
Place the lid on and cook mixture on LOW for 4-6 hours (cooking time will vary due to the type of slow cooker, altitude etc. It was 5 hours for me)
3.
DO NOT STIR during the first 2 hours of cooking. Also try not to remove the lid too often.
4.
Your risotto is ready to serve once the rice is fully cooked and has a creamy consistency.
5.
Add the cheese (and/or fresh basil) and stir to blend thoroughly.
6.
You may also add heavy cream at this point if you want a creamier texture.
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By
Ashiejay
